1. Chef

    Dauphine Potatoes

    2 pounds Duchesse Potatoes 20 ounces pâte à choux Yield: 3 pounds 1. Combine the Duchesse Potatoes with the Pâte à Choux while both mixtures are still warm. 2. Pipe the mixture into the desired shapes on pieces of parchment paper. Chill until ready to cook. At service, deep-fry the potatoes...